Lamb, so beloved elsewhere in the world, is underrepresented on American tables: Per capita consumption here is about 1 pound per year. Steven Raichlen's succulent Lamb on the Rod with mini sweet peppers could be the recipe that turns the statistical tide. Then it's double-digit thick and double-digit good Lamb Chops and Lamb Steaks served with a Parsley Onion relish and a tangy Feta Cheese Sauce. The Professor is on the lamb at BBQ U.

1. Place the lamb in a mixing bowl and sprinkle the dried mint, salt, and black pepper over it. Toss the meat with your fingers to mix. Stir in the garlic and 2 tablespoons of the oil and let marinate in the refrigerator, covered, for 30 minutes. Brush the remaining 2 tablespoons of the oil on the horn peppers, the baby bells, the onion quarters, and the plum tomatoes.

2. Thread the marinated lamb on skewers, placing a fresh mint leaf between each piece of meat. Thread the green peppers, the baby bell peppers, the onion quarters, and the plum tomatoes on separate skewers, alternating the vegetables in an attractive pattern.

3. Set up the grill for direct grilling and preheat to high.

4. When ready to grill, brush and oil the grill grate. Place the lamb and vegetable kebabs on the hot grate and grill until the lamb is cooked to medium, 2 to 3 minutes per side (8 to 12 minutes in all) and the vegetables are tender.

5. Unskewer the lamb and vegetables onto a platter or plates. (Dont eat the lamb or vegetables off the hot metal skewers, or youll burn your lips.) Serve the lamb with the

1. Place the lamb steaks in a baking dish and brush both sides with the olive oil. Sprinkle the oregano and garlic over both sides of the steaks, then season them with salt and pepper. Let the lamb marinate for 30 minutes.

2. Preheat the grill to high.

3. When ready to cook, place the lamb steaks directly on the grill grate and cook until nicely brown and to the desired degree of doneness, 3 to 4 minutes per side for medium rare; 5 to 6 minutes per side for medium. To test for doneness, use the poke method: When cooked to medium-rare, the meat should be gently yielding.

3. Meanwhile, place the onion and parsley in a bowl and stir to mix. Set aside until ready to serve.

4. Transfer the lamb steaks to a platter or plates and let rest for 2 minutes. Sprinkle the onion and parsley mixture over the lamb and serve the Feta Cheese Sauce on the side.

Place the feta, milk, olive oil, mayonnaise, paprika, and hot pepper flakes in a blender and puree until smooth. Add the cream and lemon juice and puree just to mix; overblending the cream may cause it to curdle. The sauce should be thick but pourable.

If its too thick, add up to 1 tablespoon more cream. Taste for seasoning, adding more lemon juice as necessary, and salt and pepper, if desired, to taste.